Classic Quiche Lorraine
Cristina Ferrare prepares a meal using Eggland's eggs.


  • 4 Eggland's Best eggs – I’m using Eggland’s Best eggs with the cute little “EB” stamp because I know I’m getting fresher eggs.
  • 1 9-inch pie crust (frozen or refrigerated dough)
  • 1 cup low-fat Swiss cheese, shredded
  • 1/3 cup chopped green onion
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup heavy cream
  • 1 1/4 cup of 1% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Ingredients for Arugula Salad Vinaigrette

  • Lemon Juice
  • Olive Oil
  • Pomegranate Seeds


1) Preheat oven to 325 degrees F

2) Prepare pie crust. If choosing to use a frozen crust, be sure it is completely thawed per package instructions. If you are using a refrigerated pie crust/dough prepare in a 9-inch glass or metal pie pan and set aside. Follow any package instructions for pre-cooking or pre-baking.

3) Cook bacon slices in a medium pan on medium-high heat until crisp. Pat bacon dry with a paper towel and crumble. Set aside.

4) In a large bowl, combine eggs, heavy cream and milk and mix well until thoroughly blended.

5) Combine shredded cheese, chopped onion, bacon, salt and pepper in a bowl. Add to egg mixture and mix well.

6) Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.

Cristina Cooks: Classic Quiche Lorraine

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